1-First, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with silicone liners or parchment paper. This sets the stage for even baking and easy cleanup.

2-Next, in a medium bowl, whisk together 1 2/3 cups (237g) all-purpose flour, 1 cup (98g) unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt for about 20 seconds; set this aside to ensure even distribution of flavors.

3-In a stand mixer, cream 1 cup (226g) unsalted butter, 1 1/4 cups (250g) granulated sugar, and 3/4 cup (160g) light brown sugar until well combined. Add 2 large eggs one at a time, mixing after each, then blend in 2 tsp vanilla extract and 1 tsp peppermint extract for that signature taste.

4-Slowly add the dry mixture to the wet on low speed until just combined, avoiding overmixing to keep the dough tender. Scoop the dough by rounded tablespoon, about 25 grams each, shape into balls, and if it’s sticky, chill it briefly. Place the balls on your prepared sheets, 2 inches apart, and slightly flatten them.

5-Bake one sheet at a time for about 8 minutes until the cookies look slightly underbaked for the best texture. Let them cool on the sheet for a few minutes, then transfer to a wire rack. Once fully cooled, melt 16 oz. white chocolate in a microwave-safe bowl at 50% power in 30-second increments, stirring until smooth.

6-Finally, dip half of each cookie in the melted white chocolate, place on parchment paper, sprinkle with 1/4 cup finely crushed peppermint bits, and chill for 10 minutes to set. For more on melting chocolate without issues, check out this resource on peppermint extract in baking to refine your technique.